FRESHENS ARAMARK AT BERRY COLLEGE

Observed high temperature dish machine in Valhalla not reaching minimum temperature. CA: Discussed minimum temperature for dish machine with pic. COS: pic will have dish machine/booster serviced and health dept. will re-check.

Observed potentially hazardous commercially packaged TCS food (banana puree - "refrigerate after opening") improperly cold-holding on cold-line and in reach-in cooler at a temperature greater than 41 deg F. Corrective Action: PIC was notified. After discussing with food-service employee, it was unclear when the item was opened and states it was not opened today. Therefore, PIC opted to discard. PIC will re-train employees on cold-holding.

Observed potentially hazardous TCS food (previously prepared for hot holding and cooled refried beans) hot-holding at a temperature less than 135 deg F. Hot holding equipment was missing knob to determine setting unit was set on. Corrective Action: PIC was notified. After discussing with food service employee, she reported an original reheat temperature of 168 deg F in microwave less than 2-hours prior. The beans were rapidly reheated to 180 deg F (165 deg F minimum) and placed back in the unit. PIC will monitor temperatures of food items hot-holding until knob is replaced.

Observed heavy residue build up on the interior or microwave located in main kitchen area. This microwave is used by this facility to re-heat refried beans. Corrective Action: Discussed cleaning methods and frequency with PIC. PIC will have microwave properly cleaned and will increase cleaning frequency. This will be rechecked by the Health Department.

Observed in-service wiping cloth quaternary ammonium sanitizing solution not at proper minimum strength. This facility uses sanitizer from main upstairs kitchen area which was found to be empty at time of inspection. Corrective Action: PIC was notified. Discussed regularly testing sanitizer to ensure at minimum concentration (200-400 ppm) and replacing sanitizer when empty. PIC instructed food service employee to replace sanitizer and will re-train all employees.

Observed multiple containers of TCS sauces (prepared in-house) with date marking exceeding 7-days (labeled 3/18-3/25.) Per PIC, sauces prepared in-house include ranch, buffalo ranch, barbeque ranch, avocado lime, strawberry vinaigrette and thai sauce. Corrective Action: PIC was notified. Discussed proper date marking for sauces prepared in-house and other TCS foods. Date marking on these items was corrected. PIC will re-train all food service employees on date marking.

Observed multiple containers of potentially hazardous TCS foods held past 7-day date marking. These items included avocado lime dressing (3/10-3/17) and cut cabbage (2/26-3/4.) Corrective Action: PIC was notified and discarded items. PIC will re-train staff on correcting dates and discarding food items by their discard date.

Observed commercially packaged TCS food item labeled "keep refrigerated" held past manufacturer's expiration date. (hard boiled eggs - EXP 3/10/2025) Corrective Action: PIC was notified. PIC will re-train all food service employees on monitoring manufacturer's expiration or sell-by date.

Observed handwashing sink in main kitchen area being used for purposes other than handwashing. Observed soiled blender jar being rinsed in handwashing sink. CA: Discussed keeping handwashing sink available for use at all times with PIC. Soiled blender jar was relocated in order to be properly cleaned.

Observed heavy residue build up on the interior or microwave located in main kitchen area. CA: Discussed cleaning methods and frequency with PIC. PIC will have microwave properly cleaned and will increase cleaning frequency. This will be rechecked by the Health Department.

Observed old label and heavy sticker residue on food serving containers after cleaning. CA: Discussed cleaning methods of food storage containers and ensuring old food labels are properly removed during ware washing. PIC will educate staff to ensure proper cleaning of food storage containers.

Observed significant black build-up on walls of ware washing room. Observed multiple broken tiles with accumulation of food and debris behind loading area. Corrective Action: Discussed importance of keeping the warewashing room maintained and clean with PIC. All walls must be designed and constructed so they are smooth and easily cleanable. PIC will contact facilities to have broken tiles repaired and/or replaced. PIC will also designate employee to properly clean walls in warewashing room. The Health Department will recheck this in one month.

Observed chicken cooling in prep top cooler. CA: Discussed cooling chicken down in walk in cooler after portioning to ensure that chicken reaches 41 F or below. PIC moved chicken to walk in freezer to be properly cooled and will educate employees on proper cooling methods.